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Making pastry

edited 30 November -1 at 1:00AM in Old Style MoneySaving
326 replies 40K views
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  • meritatenmeritaten
    24.2K posts
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    I always hand make pastry, but from what you posted I would say there was too much fat and not enough water.
    I would use half the trex if you are also using butter - then instead of adding all the water in one go - add half and trickle in more water until it comes together. Then stop and chill the pastry for half hour.
  • ~Chameleon~~Chameleon~ Forumite
    12K posts
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    I grate my butter/fats into the flour, then rub it in with fingertips to avoid overworking it. I find it makes a huge difference, and avoids crumbling.

    Hope this tip helps, even if it was the Trex x

    Grating butter works fantastically when making puff pastry but is unnecessary for shortcrust (which is what I assume OP was making) it just just needs to be "fresh out of the fridge cold" and once rubbed in in and made into a dough is returned to the fridge to rest for 30 mins.
    “You can please some of the people some of the time, all of the people some of the time, some of the people all of the time, but you can never please all of the people all of the time.”
  • ~Chameleon~~Chameleon~ Forumite
    12K posts
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    meritaten wrote: »
    I always hand make pastry, but from what you posted I would say there was too much fat and not enough water.
    I would use half the trex if you are also using butter - then instead of adding all the water in one go - add half and trickle in more water until it comes together. Then stop and chill the pastry for half hour.

    I kinda disagree with the above but then I don't use Trex as I've never had a good experience with it.

    My shortcust recipe is:

    200g plain flour
    pinch salt
    50g lard
    60g butter
    2-3tbsp cold water

    I rub the fat (cut into small dice straight from fridge) into flour to make breadcrumbs (takes 3-4mins) then add water to bind into dough.

    Quick knead into shape then wrap in clingfilm and refrigerate for an hour. Remove from fridge 10 mins before needed and roll out as necessary.

    Simples :)
    “You can please some of the people some of the time, all of the people some of the time, some of the people all of the time, but you can never please all of the people all of the time.”
  • Grating butter works fantastically when making puff pastry but is unnecessary for shortcrust (which is what I assume OP was making) it just just needs to be "fresh out of the fridge cold" and once rubbed in in and made into a dough is returned to the fridge to rest for 30 mins.

    Since I only make short crust pastry, I have no idea if you're right in general. I just know my pastry works since I started grating it, where it didn't before because it just crumbled and cracked when rolled out. Just my personal view.

    OP - I also use stores own or stork 'for pastry' which is a mix of butter/fat, with great results. Never used Trex, not sure what it is :/

    And I keep adding a tiny bit of water until the consistency is right rather then what the recipe says... As sometimes you need more.
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  • meritatenmeritaten
    24.2K posts
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    Ive used Trex and find it works best if you cut the amount of fat to flour. it is 'superfatty' to my mind. for example - making pastry with all Trex I would use 8oz flour to 3 oz Trex. and that turns out fine. I just prefer butter pastry and I don't mind if I use lard half and half with butter - or Trex and cut the Trex by half. I don't actually buy trex - but mum does and she often passes on a half used pack to me.
  • zippychickzippychick Forumite
    9.4K posts
    Part of the Furniture Combo Breaker I've been Money Tipped!
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    I've merged this with our making pastry thread so you can read back and see how others do it :)

    Zip
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

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